Pasta With Spring Flavors

• 1 lb bow tie pasta or 1 lb penne
• 2 tablespoons olive oil
• 12 lb mixed mushrooms, thinly sliced
• 2 garlic cloves, minced
• 12 lb asparagus, cut in 1-inch lengths
• 12 lb sugar snap pea
• 12 cup dry white wine
• 1 cup vegetable stock
• 2 tablespoons diced sun-dried tomatoes
• 14 cup pine nuts
• 14 cup chopped fresh dill
• salt & pepper

1. Cook pasta according to package directions.
2. While pasta is cooking heat oil in a large skillet.
3. Add mushrooms, garlic, and asparagus.
4. Saute over high heat for 3 minutes.
5. Add peas, wine, stock, and tomatoes.
6. Reduce heat to medium and cook 5 to 7 minutes, or until vegetables are tender crisp.
7. Toast pine nuts in 350F (180C) oven for 6 minutes or just until starting to color.
8. Drain pasta and place in large serving bowl, add veggies, dill, and pine nuts to pasta.
9. Season with salt & pepper.
10. Toss well and serve!

pasta, olive oil, mixed mushrooms, garlic, lengths, sugar snap pea, white wine, vegetable stock, tomatoes, nuts, dill, salt

Taken from www.food.com/recipe/pasta-with-spring-flavors-427458 (may not work)